Serves 2
Directions
- 1Melt some butter in the pot, lots of butter.
- 2Add some shallots.
- 3Add a little bit of extra virgin olive oil.
- 4When the shallots are translucent, add some lemon zest.
- 5Give it a stir.
- 6Add the basil.
- 7Start cooking the fresh pasta in water for just 1 minute.
- 8Add cooking water from the pasta to the sauce.
- 9Add the pasta to the sauce.
- 10Add lemon juice to the pasta.
- 11Add the herb mix of chives, mint, and basil.
- 12Add even more lemon zest.
- 13Add Parmigiano for mantecatura (creaming).
- 14Serve the pasta.
Ingredients
- 350 g fresh pasta
- 100 g butter
- 1 lemon
- shallots
- olive oil
- basil
- chives
- mint
- Parmigiano
Equipment
potpantongs
Tips
- If the lemon juice cooks too much, the flavor is not good anymore, so add it just at the end.
- You can use also dry pasta, fresh egg pasta works best.
- For making fresh pasta, check chefmarco_nyc's YouTube channel: chefmarcoNYC!
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